Carrot Cake Sheet Cake

Moist, flavorful, and topped with a dreamy cream cheese frosting, this Carrot Cake Sheet Cake is the perfect dessert for any occasion. Whether you’re hosting a holiday gathering, celebrating a birthday, or just craving a classic dessert, this easy-to-make sheet cake delivers everything you love about carrot cake—without the fuss of layers. Packed with grated carrots, warm spices, and a tender crumb, it’s a crowd-pleasing favorite you’ll make again and again.

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Why You’ll Love This Recipe
One-Bowl Wonder – No fancy steps, just mix and bake!
Perfectly Moist – Thanks to fresh carrots, oil, and just the right amount of sugar.
Feeds a Crowd – Ideal for parties, potlucks, and big family dinners.
Classic Cream Cheese Frosting – Smooth, sweet, and tangy—just what carrot cake needs.
Customizable – Add nuts, raisins, or pineapple to suit your taste.

Ingredients You’ll Need

For the Carrot Cake:

• 2 cups all-purpose flour
• 2 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil (or canola oil)
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups finely grated carrots (about 5 medium carrots)
• ½ cup crushed pineapple, drained (optional but adds great moisture)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 1 tsp vanilla extract
• ¼ tsp salt
• 3½ – 4 cups powdered sugar

Optional Garnish:

• Chopped nuts
• Shredded coconut
• Carrot curls or sprinkles

Tools You’ll Need

• 9×13-inch baking pan
• Mixing bowls
• Grater or food processor
• Whisk or hand mixer
• Spatula
• Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, combine granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk until smooth.
4. Add the wet mixture to the dry ingredients and stir just until combined.
5. Fold in grated carrots, crushed pineapple, nuts, and raisins if using.

Step 2: Bake the Cake

1. Pour the batter into the prepared baking pan and spread evenly.
2. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool completely in the pan on a wire rack before frosting.

Step 3: Make the Cream Cheese Frosting

1. In a large bowl, beat cream cheese and butter until smooth and fluffy.
2. Add vanilla extract and salt.
3. Gradually mix in powdered sugar, 1 cup at a time, until desired consistency and sweetness is reached.
4. Beat on high for 1–2 minutes until light and creamy.

Step 4: Frost and Garnish the Cake

1. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
2. Sprinkle with chopped nuts, shredded coconut, or decorative carrot shavings if desired.
3. Slice into squares and serve.

Tips for the Best Carrot Cake Sheet Cake
Grate Carrots Finely – This ensures they blend into the cake and keep it super moist.
Don’t Overmix – Stir just until combined to keep the cake tender.
Cool Completely – Never frost a warm cake or your frosting will melt.
Add Your Twist – Swap walnuts for pecans, or try golden raisins for a sweeter bite.
Use Room Temperature Ingredients – Especially the cream cheese and butter for a smooth frosting.

Serving Suggestions
With Tea or Coffee – A lovely afternoon treat or brunch dessert.
Celebration Dessert – Add candles or sprinkles for a birthday cake twist.
Spring & Easter Favorite – A classic for seasonal celebrations.
Mini Loaves – Divide batter into loaf pans for cute, giftable versions.

How to Store & Freeze

Storing:
Refrigerate: Store covered in the refrigerator for up to 5 days. Let sit at room temp 15–20 minutes before serving for best texture.
Room Temp: Safe for up to 1 day if the room is cool.

Freezing:
Freeze: Wrap unfrosted cake tightly and freeze for up to 2 months.
Frosting: Can be frozen separately in an airtight container and thawed in the fridge.
Thaw: Let thaw overnight in the fridge before frosting and serving.

Frequently Asked Questions

1. Can I make this cake ahead of time?
   Yes! The cake (and frosting) can be made a day ahead. Assemble and chill until ready to serve.
2. Can I use pre-shredded carrots?
   It’s best to grate them fresh—pre-shredded carrots are too thick and dry for cake.
3. What if I want a lighter frosting?
   Use less powdered sugar or fold in a spoonful of whipped cream for a fluffier texture.
4. Can I use applesauce instead of oil?
   Yes, substitute up to half the oil with applesauce for a lighter version.
5. How do I make this into cupcakes?
   Fill cupcake liners ¾ full and bake at 350°F for 18–20 minutes.

Final Thoughts
This Carrot Cake Sheet Cake is the definition of a classic done right—ultra moist, warmly spiced, and topped with the silkiest cream cheese frosting. It’s easy enough for casual baking days but impressive enough to serve at any special gathering. One bite and you’ll see why it’s a go-to favorite across generations.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your cake turns out.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 390 | Protein: 4g | Carbohydrates: 45g | Fat: 22g | Fiber: 2g | Sodium: 210mg

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